I tore this recipe out of a Ladies Home Journal magazine back in 1983 and it's become a family favorite. It's no wonder, it was a First Prize winner in the LHJ Christmas cookie contest that year.
Pastry ingredients:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Filling ingredients:
(if you have a food processor, it works best for this)
1/2 cup finely ground cranberries
1/2 cup finely chopped walnuts
1 tablespoon grated orange peel
3 tablespoons firmly packed brown sugar
2 teaspoons milk
In a large mixing bowl combine the butter, sugar, egg, and vanilla. Beat at medium speed until light and fluffy, scraping the bowl occasionally. Combine flour, baking powder, and salt; add to creamed mixture and mix just until combined. Wrap and refrigerate dought about 1 hour for easier handling.
In a small bowl combine cranberries, walnuts, and orange peel; set aside. Combine brown sugar and milk (add more milk if you need to, the mixture should be easy to spread).
On lightly floured board roll dough to a 10" square. Spread with sugared milk, then sprinkle with cranberry mixture, leaving about 1/2" edge at two opposite sides of the dough. Roll up tightly, jelly-roll fashion, beginning at one of the unspread sides. Wrap in wax paper and freeze until firm, several hours or overnight.
Preheat oven to 375 degrees. Cut roll into 1/4" slices. Bake on top rack of oven for about 15 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Makes 3 dozen cookies.
